Weekly Meal Plan: Week 16

More wholesome, colourful and delicious dishes to enjoy through the week.

Weekly Meal Plan: Week 16

More wholesome, colourful and delicious dishes to enjoy through the week.

Tuesday, April 24, 2018

This week we’re mixing things up a little and going vegetarian with the meal plan! Five great recipes packed with vegetables that should help convert even the most dedicated meat eater! Enjoy and let me know how you get on by posting your pictures using the hashtag #DonalDinner!

This week we’re mixing things up a little and going vegetarian with the meal plan! Five great recipes packed with vegetables that should help convert even the most dedicated meat eater! Enjoy and let me know how you get on by posting your pictures using the hashtag #DonalDinner!

MONDAY: Indian Dal with Roasted Sweet Potatoes, Red Onion & Chickpeas

A dal is one of those life-saving meals – it seems like no matter how bare your cupboards are, there’s always a bag of lentils lurking around, awaiting their moment of glory! And what a glorious dish this Indian staple is. I’ve added chunks of sweet potato, sticky onions and roasted chickpeas to mine for a bit of added interest and texture.

MONDAY: Indian Dal with Roasted Sweet Potatoes, Red Onion & Chickpeas

A dal is one of those life-saving meals – it seems like no matter how bare your cupboards are, there’s always a bag of lentils lurking around, awaiting their moment of glory! And what a glorious dish this Indian staple is. I’ve added chunks of sweet potato, sticky onions and roasted chickpeas to mine for a bit of added interest and texture.

TUESDAY: Vegetable Pad Thai

The secret to the best Pad Thai is in the paste. For best results use a pestle and mortar or blitz in a food processor. I’d really recommend trying to source the coriander roots, i.e, not just the stems, they have a fresh aromatic taste which will transport you to the streets of Bangkok and sing through this humble noodle dish.

TUESDAY: Vegetable Pad Thai

The secret to the best Pad Thai is in the paste. For best results use a pestle and mortar or blitz in a food processor. I’d really recommend trying to source the coriander roots, i.e, not just the stems, they have a fresh aromatic taste which will transport you to the streets of Bangkok and sing through this humble noodle dish.

WEDNESDAY: Middle Eastern Bread Salad

The ingredients here might be humble but this summery dish makes the very most of them. Like many bread salads, this one has its origins in peasant food but makes a hearty dinner humming with spice and flavour worthy of a king! Sprinkle with a little extra sumac before serving for a sharp hit of citrus. You could also replace the sourdough with toasted pitta.

WEDNESDAY: Middle Eastern Bread Salad

The ingredients here might be humble but this summery dish makes the very most of them. Like many bread salads, this one has its origins in peasant food but makes a hearty dinner humming with spice and flavour worthy of a king! Sprinkle with a little extra sumac before serving for a sharp hit of citrus. You could also replace the sourdough with toasted pitta.

THURSDAY: Wild Mushroom Risotto

This is my basic risotto recipe, which is essentially a blank canvas for any ingredients you want to add. Try mixing through roasted squash and crispy pancetta, or an Arrabiata sauce for a delicious alternative to mushrooms.

THURSDAY: Wild Mushroom Risotto

This is my basic risotto recipe, which is essentially a blank canvas for any ingredients you want to add. Try mixing through roasted squash and crispy pancetta, or an Arrabiata sauce for a delicious alternative to mushrooms.

FRIDAY: Sticky Roast Carrot and Chickpea Salad

This dish looks it’s best made with long thin carrots which become tender and caramelised in the oven. If you can’t find any, slice regular carrots into thin batons and follow the recipe – the results will be the same thought perhaps not as Instagram-worthy. Don’t skimp on the herbs here, the flat leaf parsley and mint bring this dish alive and work particularly well with the sweetness of the pomegranate seeds.

FRIDAY: Sticky Roast Carrot and Chickpea Salad

This dish looks it’s best made with long thin carrots which become tender and caramelised in the oven. If you can’t find any, slice regular carrots into thin batons and follow the recipe – the results will be the same thought perhaps not as Instagram-worthy. Don’t skimp on the herbs here, the flat leaf parsley and mint bring this dish alive and work particularly well with the sweetness of the pomegranate seeds.